Mini Dog Bites (Print Version)
# Ingredients:
→ Cornbread Batter
01 -
1/4 teaspoon baking soda
02 -
1/8 teaspoon salt
03 -
1/2 cup all-purpose flour
04 -
1/4 cup melted butter
05 -
1/2 teaspoon baking powder
06 -
1 egg
07 -
1/2 cup finely ground yellow cornmeal
08 -
1/2 cup buttermilk
09 -
2 tablespoons sugar
→ Main Ingredient
10 -
5–6 hot dogs, sliced into 1-inch pieces
→ For Serving
11 -
Relish
12 -
Ketchup
13 -
Mustard
# Instructions:
01 -
Turn your oven to 375°F to preheat and grease a mini muffin pan using baking spray.
02 -
Mix together flour, cornmeal, sugar, salt, baking soda, and baking powder in a big bowl. Stir until they're all combined.
03 -
In another bowl, whisk the buttermilk, egg, and melted butter together until smooth and creamy.
04 -
Add the wet mixture into the dry ingredients. Stir until the batter is smooth—no lumps!
05 -
Slice hot dogs into pieces about 1 inch each. Make sure you have around 20 pieces total.
06 -
Spoon the batter into the greased muffin slots, filling each just about halfway. Press one hot dog piece into the center of each batter-filled slot.
07 -
Pop the pan into the oven and bake for 8 to 10 minutes. They should turn golden, and a toothpick poked into the cornbread should come out clean.
08 -
Use a small spatula to gently take each one out of the pan. They're best served warm with some relish, ketchup, or mustard on the side.
# Notes:
01 -
Store extras in the fridge for up to 4 days in a sealed container.
02 -
Makes exactly 20 minis, giving just the right hot dog-to-bread balance.
03 -
They’re tasty whether they’re warm or right out of the fridge.